These Easy Eggless Chocolate Donuts are to die for!! Fluffy, moist, chocolatey, rich, and delicious! Ready in 15 minutes. Easy to make with simple ingredients. Esta receta esta disponible en Español, Rosquillas de Chocolate Sin Huevo.

egg-free donuts in a plate with a cup of coffee on the side.

Oriana’s Thoughts On The Recipe

Sometimes, morning calls for an Eggless Chocolate Donut… maybe two!

Last week, I had to bring a treat to my daughter’s school to share with the whole class. I didn’t want to bring cupcakes again. I mean. Everybody loves cupcakes, but something different would be great. So, I dedicated a couple of days to developing this recipe.

The Eggless Chocolate Donuts were a BIG success at the preschool party, so much so that teachers asked me for the recipe.

I love that they are baked, which helps to cut calories and guilt if I eat more than one. I assure you that one will not be enough. Yes… they’re that good! It is truly a piece of chocolate heaven.

The texture was perfect, fluffy, and moist, and the taste…oh boy! Chocolatey, rich, and delicious! Super easy to make with pantry staples. They’re also magic because they will disappear before your eyes!

Eggless Vanilla Cake RecipeThe Best Eggless Chocolate Chip Cookies, and Eggless Banana Chocolate Chips Muffins are some of my favorite eggless recipes to try.

egg-free donuts in a plate with a cup of coffee in the background.

Ingredients You’ll Need, Substitutions & Notes

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

  • Flour: Standard all-purpose flour works best here; skip the cake flour, bread flour, and wheat flour. Make sure to measure accurately. A kitchen scale is the best way to measure your ingredients, in my opinion. 
  • Sugar: Regular white granulated sugar or caster sugar. I do not recommend reducing the amount of sugar or changing the type of sugar, as it will change the texture of the donuts.
  • Unsweetened cocoa powder: I like to use unsweetened natural cocoa powder instead of Dutch-processed because it’s more acidic and reacts with leaveners, allowing your baked goods to rise; this is especially important in egg-free baking. 
  • Baking powder: Make sure it’s not expired or too old. To avoid a chemical aftertaste, use baking powder that is labeled aluminum-free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste. 
  • Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
  • Milk: For baking, I like to use whole milk. However, you can use any milk you have handy.
  • Vinegar: You can use apple cider vinegar or white vinegar.
  • Oil: Vegetable or canola oil – Or any light-tasting oil of your preference. 
  • Vanilla extract: For optimal flavor, reach for pure vanilla instead of imitation. Even better, try homemade vanilla extract! If you are looking for non-alcoholic vanilla flavoring, I recommend Simply Organic Vanilla Flavoring.
  • Chocolate glaze sprinkles to decorate (optional)

Food Allergy Swaps

How To Make Baked Chocolate Donuts Without Eggs Step-by-Step

Please check the recipe card at the bottom of the post for quantities and instructions (scroll down).

  1. Preheat the Oven & Prepare the Pans

    Preheat oven to 350º F (175º C). Spray 2 donut baking pans with baking spray with flour.

  2. Mix Dry Ingredients

    Combine the flour, sugar, cocoa, baking powder, and salt in a large bowl.

  3. Combine Milk and Vinegar

    In a separate bowl, whisk together, the milk and vinegar. Let it rest for 5 minutes to thicken. Add oil and vanilla; whisk to combine.

  4. Mix Dry and Wet Ingredients

    Gradually add the dry ingredients to the wet until evenly combined with no lumps. The batter will be smooth and pourable.

  5. Fill the Donut Pan

    Place the batter into a piping bag. Pipe the batter into the prepared donuts baking pans until about 3/4 full. 

  6. Bake

    Bake for 10 – 12 minutes and cool on a wire rack.

eggless donuts over a cooling rack.

Tips To Make Eggless Chocolate Donuts

Have all the ingredients at room temperature. This helps ingredients mix better.

Before filling the pan, make sure you have coated it with non-stick spray.

To fill the donut pan cavities, use a piping/pastry bag. You can also scoop the batter with a spoon and fill the pan if a pastry bag is not an option.

Make sure the donuts are completely cool before glazing.

Keep these donuts in an airtight container for up to 4-5 days.

an egg-free donuts over a bottle of milk.

Storing & Freezing Instructions

Store: Donuts are best served immediately. Leftovers keep well covered tightly at room temperature for up to 2 days.

Freeze: You may freeze the donuts (glazed or unglazed) for up to 2 months. Thaw overnight in the refrigerator and warm up to your liking.

Frequently Asked Questions

Can I Make Baked Donuts Without A Donut Pan?

Yes…there are two ways you can do it! 1 – Cut foil into 4×4inch square pieces and bend gently around your middle finger. Remove your finger and place the foil into a muffin pan cavity. Shape the sides of the foil (keeping the part of the peak intact) as best as possible with your finger.  Make sure to coat the foil with baking spray very well before adding the batter. 2 – You can also make a little ball with foil and parchment paper. Place the ball in the middle of a muffin pan cavity. Pipe the batter using a pastry bag or a Ziploc bag with the corner snipped off around the ball. Make sure to coat the foil with baking spray very well before adding the batter.

What is the easiest way to fill a donut pan?

The easiest way to fill your donut pan is by using a piping bag. It is tricky to spoon batter evenly into a donut pan – and nearly impossible with a mini donut pan. Piping the batter in with a pastry bag or a Ziploc bag with the corner snipped off will save you a lot of time and frustration.

Can I substitute the milk and vinegar for buttermilk?

Yes, you can use 1 1/2 cups (360 ml) of buttermilk instead.

egg-free donuts cut in half showing its fluffy inside texture.

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Recipe Card

eggless donuts over a cooling rack.

Eggless Chocolate Donuts

Oriana Romero
These Easy Eggless Chocolate Donuts are to die for!! Fluffy, moist, chocolatey, rich and delicious! Ready in 15 minutes. 
4.86 from 47 votes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 – 8 donuts

Ingredients
 

  • 1 cup (140 g) all-purpose flour
  • 3/4 cup (150 g) granulated sugar
  • 1/4 cup (25 g) unsweetened cocoa powder
  • 1 1/2 teaspoons (6 g) baking powder
  • 1/2 teaspoon Salt
  • 3/4 cup (180 ml) milk
  • 2 teaspoons (10 ml) apple cider vinegar
  • 1/4 cup vegetable oil
  • 2 teaspoons pure vanilla extract
  • Chocolate glaze (optional)
  • Sprinkles to decorate (optional)

Chocolate Glaze:

  • 1/2 cup (115 g) unsalted butter
  • 1/4 cup (60 ml) milk
  • 1 tablespoon corn syrup
  • 2 teaspoons pure vanilla extract
  • 4 ounces (115 g) semi-sweet chocolate
  • 1 3/4 cups (245 g) powdered sugar, sifted

Important

Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!

Instructions
 

  • Preheat oven to 350° F. Spray with nonstick spray a donuts baking pan. Reserve.
  • Combine the flour, sugar, cocoa, baking powder, and salt in a medium bowl
  • Mix milk, vinegar, oil, and vanilla extract in another bowl.
  • Add the wet ingredients to the dry ingredients. Mix just until combined. Do not overmix.
  • Pipe or spoon the batter into the baking pan, filling each one a little more than 3/4 full. Note: Depending on your donut pan size, you may have to bake two batches.
  • Bake for 10 – 15 minutes or until a wooden toothpick inserted in the center comes out clean. Note: The baking time might vary depending on the size of your pan, so keep an eye on them. Let cool in pan. When they are completely cold, dipped the donuts halfway the in hot chocolate glaze. Place on a wire rack and sprinkle with sprinkles if you want.

Chocolate Glaze:

  • Place the butter, milk, corn syrup and vanilla in a small saucepan over medium heat, stirring occasionally. At first boil remove from heat and add the chocolate; Mix until completely melted. Add the powdered sugar and mix vigorously until smooth.
Oriana’s Notes
 
Store: Donuts are best served immediately. Leftovers keep well covered tightly at room temperature for up to 2 days.
 
Freeze: You may freeze the donuts (glazed or unglazed) for up to 2 months. Thaw overnight in the refrigerator and warm up to your liking.
 
For Substitutions, check my ” Ingredients Section” above. 
 
Recipe Tips:
  • Have all the ingredients at room temperature. This helps ingredients mix better.
  • Before filling the pan, ensure you have coated it with non-stick spray. Every time.
  • To fill the donut pan cavities, use a piping/pastry bag. You can also scoop the batter with a spoon and fill the pan if a pastry bag is not an option.
  • Make sure the donuts are completely cool before glazing.
  • Keep these donuts in an airtight container for up to 4-5 days.
 
If you’re making this recipe, please read the whole post content to get lots of tips, tricks, variations, frequently asked questions and step-by-step photos. Also, before you get started, I recommend reading my Beginner’s Guide to Eggless Baking and my FAQs section.  
 
 
I appreciate your feedback, and it helps others, too!Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

Nutrition

Calories: 118kcalCarbohydrates: 23gProtein: 2gFat: 3gSaturated Fat: 2gSugar: 16g

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

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Course Dessert
Cuisine American
Calories 118
Keyword chocolate donuts eggfree Eggless

This recipe was originally published in March 2015. The recipe remains the same, but more notes, tips, photos, and information were added to the post in January 2023 to make it as helpful as possible!

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4.86 from 47 votes (34 ratings without comment)

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76 Comments

  1. 5 stars
    So so good! The donuts turned out perfect – fluffy, soft, moist, and the flavours are exactly what you want from a chocolate donut. I thought they would be more dense but these are light as air and I think I actually prefer that. They hold their shape as well and cut beautifully. My whole family loved these, we will definitely be making them again! I am a longtime fan of your fried yeasted donuts, and these are just as amazing.

    1. Hello Avneet! I’m absolutely thrilled to hear that the chocolate donuts turned out so perfectly for you! 🍩✨ Thank you for your longtime support—I’m honored to have you as a fan of my fried yeasted donuts, and I’m thrilled that you found these chocolate ones just as amazing!. I really appreciate the review and good feedback. xx

  2. 5 stars
    I have recently started looking into eggless recipes, not because of an egg allergy, but because I live all by myself and have realized that out of every common baking ingredients… eggs sure are expensive! On top of being the most perishable ones – no matter how impressive my sweet tooth is, by the time I eat a full batch of doughnuts or a cake, my eggs will potentially go bad!

    These doughnuts and their glaze are simply delicious. Very moist, soft, brownies-like in their texture and taste. Definitely A MUST, and I will look around for more eggless recipes of all kind 🙂

    1. Hello Megan! Sorry for the confusion. This recipe does not require baking soda. Thanks for your interest in my recipe. Please come back and let me know how you like it =)

  3. The recipe card does not include yogurt but the list of ingredients in the narrative section does. Should yogurt be included? If yes, how much? P.S. Love your recipes. I’ve bought your book.

    1. Hello Emily! I apologize for the confusion. This recipe does not need yogurt; It was a typo. I hope my recipes inspire you to continue baking. Please make sure to reach out if you have any questions or special requests. I am happy to help!